What looks like a classic baked custard is, in reality, something far easier: a two-ingredient pudding that skips eggs, demands almost no skill, and still turns out with that familiar caramel shine. Food creators say it’s the kind of recipe you make once “just to try” and then keep on repeat for every family lunch.
Why this 2-ingredient pudding is going viral
The pudding that’s trending in Brazil right now looks like a traditional pudim, but the method quietly rewrites the rules. Instead of the usual trio of eggs, milk and sugar, the base relies on two supermarket staples: sweetened condensed milk and plain full-fat yoghurt.
This version ditches eggs entirely, yet still sets into clean, creamy slices that hold their shape on the plate.
Condensed milk brings sweetness and that dense, velvety body familiar to anyone who’s grown up with Latin American desserts. The yoghurt contributes protein and fat, which firm up once baked in a water bath and chilled. Together, they form a custard-like structure without the risk of curdled eggs.
That no-fuss formula explains much of the recipe’s appeal. There is no tempering, no whisking over heat, and no worrying about “just the right point” of a custard. If you can stir, you can make it.
How the 2-ingredient trick actually works
Behind the viral trend sits some straightforward food science. Condensed milk is milk that has been evaporated and sweetened, so it contains concentrated proteins and sugars. When heated gently, those proteins help form a gel-like network.
Yoghurt, on the other hand, has already been fermented and partially thickened. Its casein proteins and milk fat give structure once baked. Even with no eggs, the mix sets into something between a flan and a cheesecake, especially when cooked low and slow in a bain-marie.
Instead of egg custard, you’re essentially baking a sweetened yoghurt cream that firms up as it cools.
The method stays close to the classic Brazilian pudim: a caramel-lined tin, a smooth liquid custard, and gentle baking in a tray filled with hot water. The result is familiar enough to feel nostalgic, but simplified enough for nervous beginners.
Inside the recipe: what you actually need
The pudding base
The star attraction is the short ingredients list. For the pudding itself, the standard viral formula is:
| Ingredient | Amount | Notes |
|---|---|---|
| Sweetened condensed milk | 2 cans (about 790 g total) | Use regular, not light or diet, for a stable texture |
| Plain full-fat yoghurt | About 320 g | Unsweetened and at room temperature so it blends easily |
The caramel topping
To get that deep amber layer that slowly runs down the sides, home cooks still make a basic stove-top caramel:
- 1 cup sugar (about 200 g), granulated or caster
- 1/2 cup water (about 120 ml), added carefully to the hot caramel
The sugar is melted over low heat until golden, then thinned with water and poured into a ring mould or bundt tin, coating the base and sides.
Step-by-step: how Brazilians are making it at home
1. Caramel first
The process usually starts with the caramel, because it needs to cool slightly before the cream mixture goes in.
- Heat sugar in a heavy-bottomed pan over low heat.
- Let it melt and darken to a rich golden colour, stirring only if patches brown too fast.
- Carefully add the water – it may splutter – and stir until any hard lumps dissolve.
- Pour the hot caramel into an 18 cm ring tin, tilting to cover the bottom and sides.
2. Mix the cream
Next comes the part that’s driving so much online enthusiasm: no blender, no mixer, just a bowl and a spoon.
- Tip the condensed milk into a large bowl.
- Add the yoghurt.
- Stir with a whisk or spoon until the mixture looks completely smooth.
- Pour gently over the set caramel so it doesn’t mix with the syrup.
The base is mixed by hand in minutes, which makes the recipe feel accessible even for people who say they “don’t bake”.
3. Bake in a bain-marie
The filled tin is covered tightly with foil, shiny side in, then placed in a larger roasting tray. Hot water is poured around it to roughly halfway up the sides.
- Bake at around 160°C for about one hour.
- The pudding is ready when the centre feels set but still slightly wobbly.
- Allow it to cool to room temperature, then chill in the fridge for several hours.
- Loosen the edges with a thin knife and flip onto a deep plate so the caramel runs over the top.
Why social media loves this pudding
On TikTok and Instagram, clips of the dessert being sliced are racking up millions of views. The spoon glides in. The slice jiggles but holds. Caramel spills slowly down the sides. For viewers, it is pure sensory content.
Part of the charm lies in its low barrier to entry. The ingredients are cheap in Brazil, where condensed milk is a pantry staple. The method is forgiving, making it attractive to students, busy parents and people cooking in tiny rented kitchens with limited equipment.
For many home cooks, it sits in a sweet spot: nostalgic like grandma’s pudding, but stripped back for modern, rushed lives.
Simple twists that don’t ruin the texture
Despite its minimalist formula, the recipe invites gentle tweaks. The key is not to upset the balance between liquid and fat, which gives the pudding its structure.
- A few drops of vanilla extract worked into the cream add a pastry-shop aroma.
- Fine zest of lemon or orange gives a discreet citrus edge without overpowering the caramel.
- Fresh fruit – strawberries, kiwi or grapes – can be piled around the slices to cut through the sweetness.
- Some cooks swap part of the condensed milk for a “light” version, accepting that the texture may turn slightly less silky.
How it compares with traditional flan and baked custards
Classic flans rely on eggs to set. Overcook them and you risk rubbery texture and tiny air pockets. This two-ingredient trend sidesteps that worry by using dairy proteins already stabilised through processing and fermentation.
The texture lands somewhere between a baked yoghurt and a New York-style cheesecake, but slightly lighter. It slices neatly yet melts on the tongue, especially after a long chill – many Brazilian recipes specify up to eight hours in the fridge for the best result.
Practical tips and small risks to watch for
Despite its reputation as “impossible to mess up”, a few pitfalls still exist. High heat can cause the pudding to bubble and create holes. That’s why most versions insist on a relatively low oven temperature and a covered tin.
Using low-fat yoghurt can also change the end result. Reduced fat means less structure and mouthfeel, and the pudding may set more softly. In very hot kitchens, it pays to let the caramel cool a little longer before pouring in the cream, so it doesn’t start cooking the mix at the edges.
Gentle heat, full-fat dairy and patience in the fridge are the three quiet rules behind this viral recipe.
Where this trend might go next
Food bloggers in Brazil are already testing variations: coffee-flavoured versions for adults, coconut yoghurt spins for a tropical note, and individual puddings baked in ramekins for faster chilling.
There is also interest in adapting the concept for those with dietary restrictions. Plant-based yoghurts made from coconut or soy, paired with vegan condensed “milk”, could offer a similar set, though the flavours and firmness will shift. These attempts show how a viral trend can spark broader experimentation rather than staying locked into one exact formula.
For anyone curious about Brazilian-style sweets, this two-ingredient pudding offers a soft entry point. It captures a lot of what makes home baking shareable right now: short ingredient lists, visually satisfying results and a touch of nostalgia, all wrapped into a recipe that looks far harder than it actually is.
